Sift flour and salt into a medium-size bowl; cut in shortening with a fork or pastry blender (or your hands) until mixture has a fine-crumbed texture like cornmeal. (This is the secret for the flaky crust). Sprinkle water over, a tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves sides of bowl clean. Roll out, fill and bake, following instructions for your pie recipe. This makes 1 9-inch crust. Double for two pies.